No-Bake Pumpkin Pie Charlotte
This one is a nod to the good ol’ pumpkin pie. It’s like a pumpkin pie meets cheesecake meets charlotte and the best part about it is that you don’t have to bake it. No baking involved whatsoever. That means you can free up some oven space and make this ahead of time so you don’t have a million things to do on Thanksgiving Day. If you’re looking for more traditional pumpkin pie recipes though, I might suggest this double crust version and this crème brûlée version. They’re still some of my favorites from the past!
This is really the perfect autumn dessert, great for the Thanksgiving table if you’re looking for something new and exciting and trying to step away from pumpkin pie for the year. I love pumpkin pie, but it’s nice to deviate every once in a while and switch things up. The fact that you don’t have to take up oven space or worry about making a crust is what really seals the Thanksgiving deal! Let me know what you think below!
No-Bake Pumpkin Pie Charlotte
Equipment
- 9-inch springform pan
- Mixing bowl
- Mixer
Ingredients
- 6 ounces soft ladyfingers
- 6 ounces cream cheese softened
- 2 tablespoons packed light brown sugar
- 2 1/2 cups heavy whipping cream divided
- 1/4 cup powdered sugar divided
- 2 teaspoons vanilla extract divided
- 1 cup cold whole milk
- 5.1- ounces instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 15- ounces pumpkin purée
Instructions
- Line the ladyfingers (without splitting them apart) around the edges of a 9-inch springform pan. You can break off one or two at the end, to make them fit, but keeping them attached for the most part will prevent the filling from leaking! Once the sides are lined, arrange the rest on the bottom of the pan, breaking off any to fit them in a single layer; set aside.
- In a large bowl, cream together the cream cheese and brown sugar until light and fluffy. In a separate bowl, beat 1 3/4 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. Set aside 1/2 cup of the whipped cream. Fold the remaining whipped cream into the cream cheese mixture and spread into the prepared pan in an even layer.
- In that same bowl, combine the milk, pudding mix, spices, and pumpkin until throughly mixed and evenly incorporated. Fold in the reserved whipped cream and pour over the cream cheese layer. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Just before serving, beat the remaining heavy cream, with the remaining 2 tablespoons powdered sugar and vanilla until stiff peaks form. Dollop on top of the charlotte and garnish with a sprinkle of ground cinnamon. Remove sides of pan, slice and serve. Refrigerate any leftovers. Enjoy!
